2,814 fisch recipes

A Victorian-era Irish lobster recipe from novelist Thackeray: tender lobster stewed in butter with mustard, vinegar, ketchup, and cayenne. Rich, briny, and steeped in literary history.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

Pan-fried bass or trout amandine with butter-toasted slivered almonds, thyme, and a squeeze of lemon. A classic French-inspired fish dish done simply.

Sesame fried trout coated in a crunchy sesame seed and bread crumb crust, pan-fried until golden and flaky. A simple 30-minute fish dinner with nutty, toasted flavor.

Pan-fried trout with crispy bacon, toasted oatmeal, and brown butter with lemon. A classic British river fish recipe with peppery, golden-crisped skin and a nutty butter sauce.

Sesame mustard rub: crushed garlic, mustard seeds, lime zest and juice mashed into toasted sesame oil. A five-ingredient marinade for beef, chicken, pork, lamb, or fish.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Huachinango Maria Teresa, a Mexican red snapper casserole with poached fish, eggs, cream, red bell peppers, and bread crumbs baked until set. A traditional coastal Mexican seafood dish.

Scalloped oysters layered with buttery cracker crumbs, cream, and a drop of Worcestershire. A microwave-quick version of the holiday side that comes together in under 20 minutes without giving up the toasty top.

Shrimp and crab mousse with lemon gelatin, celery and horseradish. Light seafood salad molded and chilled, serves 4-6.

Sauteed soft-shell crab in sizzling butter topped with browned pecans. A Cajun classic with just 4 ingredients and crispy, golden results in under 30 minutes.

Salmon pate made with fresh salmon, whitefish, white wine, cream, and warm spices, baked in a water bath until silky smooth. An elegant make-ahead appetizer for crackers or toast.

Steamed mussels tossed in caramelized onions, white wine broth, balsamic vinegar, and cream. A rich, savory one-pot seafood dish that's restaurant-quality in about an hour.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Deep-fried Parmesan prawns with a crispy breadcrumb and Parmigiano-Reggiano coating over a light batter. Golden, crunchy, and done in 2 minutes flat.

Fresh oysters on the half shell topped with a puréed shallot and red wine vinegar mignonette. Only 3 ingredients for an elegant raw bar appetizer at home.